Italian Vegan Stuffed Peppers features a colorful mix of veggies, flavorful herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea!
Meet my new favorite stuffed peppers recipe – not that these Tex-Mex Quinoa Stuffed Peppers aren’t great too, we just needed another variation!
Colorful and nutritious, Italian stuffed peppers are loaded with colorful veggies, chunky tempeh, hearty rice and tossed with tomato sauce for an easy meal that’s 100% delicious!
What’s so great about this recipe?
- Nothing fancy or complicated, just pantry staples and easily accessible veggies.
- Great vegan comfort food that’s healthy, flavorful and gluten free.
- Can be made ahead and perfect for weekly meal prep.
- It’s perfect for everyday dining, and can also be served for special occasions!
I sure hope this inspires you to gather your ingredients and get these stuffed peppers on your plate. I know you’re going to love them as much as we do!
Ingredients You’ll Need
This Italian inspired stuffed peppers recipe uses a few easily accessible vegetables and pantry staples including:
- Bell Peppers: The best and easiest peppers for stuffing are large and round with a stable bottom so the peppers can stand on their own. My favorites are red peppers with their sweet flavor, but zesty green peppers are great too. Use your favorite!
- Tempeh: This lean soy protein has a mild nutty flavor and takes on the sauce and herb flavors perfectly. I love to crumble tempeh into large chunky pieces, making it super ‘meaty’ and hearty! You can find tempeh by the tofu in your local grocery store. If you don’t want to use 2 packages, sub one of them with a can of white beans instead.
- Vegetables: Zucchini, squash and mushrooms are a perfect mix of veggies. Feel free to add a handful of baby spinach to the mix.
- Rice: I just happen to have tons of regular rice on hand so that’s what I used. Feel free to use brown rice, quinoa or even farro. For a low-carb option, make these Italian vegan stuffed peppers without rice using cauliflower rice instead.
- Canned Tomato Sauce: This pantry staple makes the inside of the your peppers tender, adding just enough moisture for a little juiciness.
- Herbs: I’ve used dried basil and oregano in this recipe. Feel free to use an Italian seasoning blend if you have it on hand.
- Red Pepper Flakes: Red pepper flakes add just a touch of spicy heat, feel free to add more!
- Fresh Herbs: Fresh parsley adds a nice herbaciousness and brightness to the stuffed pepper mix and when serving. Fresh basil and/or oregano would be great too!
- Vegan Cheese: My favorite it Miyoko’s Mozzerella. It’s pretty soft and not the easiest cheese to finely grate, but it’s delicious none the less. I find the more the better. :) Use your favorite vegan cheese. Even a sprinkle of homemade Almond Parmesan before serving is a great way to add an unprocessed cheesy flavor!
How To Make Vegan Stuffed Peppers
You’re going to love how easy it is to make this casual and flavorful dish!
- Start by slicing the very tops of each pepper off, and arrange them cut-side up in a baking dish that’s been lightly coated with oil. This recipe yields 6 whole peppers. Depending on the size of your peppers, you can use a square or rectangular baking dish.
- Next, cook your onion, garlic and tempeh together in a skillet over medium heat until tempeh is lightly browned and onions soft and tender (shown above). Add the zucchini, squash, mushrooms, herbs and tomato sauce and cook for 2 minute or so (all those delicious flavors will start blending).
- Stir in the rice and remove from heat.
- Fill each pepper with the delicious mixture, making sure to pack each pepper well for the ultimate hefty and hearty stuffed peppers!
- Add a sprinkle of cheese on each pepper (optional), cover and bake the peppers for 35 – 40 minutes at 375 degrees F. Remove the cover and continue cooking for 5 minutes or so to (this helps the vegan cheese melt a little more).
And now you’re ready to eat – sprinkle with fresh chopped parsley and red pepper flakes and enjoy to the fullest!
How To Store Stuffed Peppers
- Refrigerator: Store leftovers, covered, in the refrigerator for 4 – 5 days.
- Freezer: To keep longer store stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating.
- To Reheat: Reheat in the oven or microwave. For the oven, place the peppers in a baking dish and warm at 350 degrees F for about 15 minutes. To warm in microwave, first slice the peppers into quarters lengthwise to ensure that they warm evenly, and cook for 1 – 2 minutes, checking after every 30 seconds until warmed through.
More Easy Vegan Dinner Ideas
- 30 Minute Easy Portobello Fajitas
- Tex-Mex Quinoa Stuffed Peppers
- Spinach & Ricotta Vegan Stuffed Shells
- Ultimate Tempeh Chili
- See all Easy Vegan Recipes on TSV!
If you try this healthy stuffed pepper recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
ITALIAN VEGAN STUFFED PEPPERS
Vegan Stuffed Peppers features a flavorful mix of veggies, herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 6 1x
- Category: Entree
- Method: Oven, Stovetop
- Cuisine: Vegan, Italian
- 6 large bell peppers (any color), top cut off and seeds removed
- 1 tablespoon olive oil or 1/4 cup water
- 1 medium onion, diced
- 3 – 4 cloves garlic, mined
- 2 (8oz) packages tempeh, crumbled
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 8 oz. package mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- generous pinch red pepper flakes
- 1/4 cup fresh chopped parsley
- 1 can (14oz.) tomato sauce
- 1 cup cooked rice
- mineral salt & pepper, to taste
Preheat oven to 350 degrees F.
Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.
Bake: Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 – 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.
Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.
Serves 6, 1 bell pepper per person.
Store: Store leftovers, covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating.
Add in a handful of fresh baby spinach with the vegetables for variation.
Use your grain of choice. For gluten free, stick with rice or quinoa. For low-carb option, use cauliflower rice.
If you don’t care to use 2 packages of tempeh, add in 1 can of white beans (drained and rinsed) with the vegetables.
To Reheat: Reheat in the oven or microwave. For the oven, place the peppers in a baking dish and warm at 350 degrees F for about 15 minutes. To warm in microwave, first slice the peppers into quarters lengthwise to ensure that they warm evenly, and cook for 1 – 2 minutes, checking after every 30 seconds until warmed through.
Keywords: vegan stuffed peppers, stuffed peppers recipe, Italian stuffed peppers